Minted Peas and Feta

If you can boil, chop and crumble then you can make this dish. It’s so easy and looks beautiful when you bring it to the table. Peas are one of my favourites because as they grow they do great things for the earth (putting nitrogen and roughage back into the soil), you can eat the pea plant leaves and those perfect green spheres go with SO many different dishes.

I serve these minted peas with potato cakes, roasted lamb, cod fillets and sausages. It’s just so versatile. I add chive flowers when I have them in the garden but they aren’t necessary, they’re just so flippin’ pretty.

Post-Natal Superfood: Green Veg
Iron helps to regulate blood sugar which in turn regulates energy and mood; an essential part of managing depression.

Serves 2 Adults
and 2 Kids

250g frozen peas
35g feta
small bunch of mint
1 spring onion
1/2 lemon
pinch of sea salt
optional: chive flowers if you’re feeling fancy pants

  • Bring a small pan of water to the boil and add 1/2 tsp of running salt. Tip the peas into the boiling water and let the water come back up to the boil then as soon as the peas float to the top drain and put the peas into a serving dish.
  • Finely chop the mint and spring onion then sprinkle over the peas. Crumble over the feta and squeeze over the lemon and sprinkle a little sea salt over and chive flowers if you’re using them.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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